Hapsari, Agita Timora (2013) Pengaruh Perendaman Ekstrak Daun Jati Muda (Tectona grandis Linn. f.) Metode Microwave Assissted Extraction Terhadap Kadar Mineral Zat Besi (Fe2+) Daging Sapi Has Dalam. Sarjana thesis, Universitas Brawijaya.
Abstract
Jati (Tectona grandis Linn. f.) merupakan tanaman potensial yang mengandung senyawa antibakteri. Daun jati muda yang ekstraknya memiliki senyawa aktif yang dapat digunakan sebagai zat antibakteri. Ekstrak ini dapat berguna dalam penggunaan bahan pengawet alami terutama untuk makanan yang mudah rusak seperti daging sapi. Daging sapi merupakan salah satu sumber utama zat besi (Fe2+). Penelitian ini bertujuan untuk mengetahui pengaruh perendaman daging sapi has-dalam pada larutan ekstrak daun jati (Tectona grandis Linn f.) metode MAE (Microwave Assissted Extraction) terhadap kadar zat besi (Fe2+). Metode penelitian yang digunakan bersifat experimental dengan menggunakan rancangan post test only control grup design. Terdapat 6 perlakuan dengan 4 pengulangan yaitu perendaman daging sapi pada konsentrasi 0%, 20%, 40%, 60%, 80% dan 100% ekstrak daun jati. Hasil analisis statistik didapatkan kandungan zat besi (Fe2+) berbeda signifikan (p < 0,05) pada tiap konsentrasi ekstrak daun jati (Kruskal Wallis Test, p = 0,000). Analisis korelasi menggunakan R Spearman terdapat hubungan yang signifikan (p<0,05) dengan arah korelasi positif (r = 0,479) yaitu dosis konsentrasi semakin mendekati titik sama dengan pelarut maka semakin besar kadar mineral zat besi (Fe2+) daging sapi has dalam. Kesimpulan dari penelitian ini adalah konsentrasi ekstrak daun jati yang paling efektif untuk meningkatkan kadar zat besi (Fe2+) yaitu konsentrasi 60% (P3) sebesar 57,60mg/100g. Saran dari penelitian ini yaitu perlu dilakukan uji mutu fisik dan mutu organoleptik apakah terdapat perubahan cita rasa, warna dan aroma pada daging sapi has dalam yang telah dilakukan perendaman dalam ektsrak daun jati.
English Abstract
Teak (Tectona grandis Linn.F.) Is a potential plant containing antibacterial compounds. Young teak leaf extract has active compounds that can be used as an antibacterial agent. This extract can be useful in the use of natural preservatives, especially for perishable foods such as beef. Beef is one of the main sources of iron (Fe2+). This study aimed to determine the effect of immersion beef has-in the leaf extract solution teak (Tectona grandis Linn F.) MAE method (Microwave assited Extraction) the levels of iron (Fe2+). The research method used was experimental design using post-test only control group design. There are 6 treatments with 4 repetitions are soaking beef at a concentration of 0%, 20%, 40%, 60%, 80% and 100% teak leaf extract. Statistical analysis of the results obtained iron content (Fe2+) were significantly different (p <0.05) in each of teak leaf extract (Kruskal Wallis test, p = 0.000). Correlation analysis using Spearman R significant correlation (p <0.005) with direction positive correlation (r = 0.479) dose concentration is the same as getting closer to the point of the solvent, the greater the mineral content of iron (Fe2+) has the beef. The conclusion of this study is the concentration of teak leaf extract most effective to improve the levels of iron (Fe2+) is the concentration of 60% (P3) of 57.60 mg/100g. Suggestion of this research is necessary to test the quality of the physical and organoleptic quality if there are changes in taste, color and aroma to the beef that has been done soaking in extract teak leaves.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/738/051407733 |
| Uncontrolled Keywords: | daging sapi, ekstrak daun jati, Fe2+, MAE; beef, teak leaf extract, Fe2+, MAE |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics > 613.28 Specific nutritive elements > 613.285 Minerals > 613.285 1 Calcium, iron, copper |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Hasbi |
| Date Deposited: | 19 Nov 2014 10:44 |
| Last Modified: | 10 Dec 2021 06:50 |
| URI: | http://repository.ub.ac.id/id/eprint/124761 |
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